Creamy chicken liver pate


    Creamy chicken liver pate

    Creamy chicken liver pate


    26 people made this

    About this recipe: This smooth chicken liver pate is ever so easy to make and is a wonderful starter. Serve with some crusty bread.

    Serves: 6 

    • 40g salted butter
    • 1 teaspoon mustard powder
    • 1/2 red onion, roughly chopped
    • 2 cloves garlic, roughly chopped
    • 450g chicken livers, trimmed and halved
    • 2 tablespoons brandy
    • 1 teaspoon lemon juice
    • 40ml double cream
    • 2 tablespoons chopped fresh parsley
    • salt and pepper, to taste

    Prep:10min  ›  Cook:8min  ›  Extra time:2hr setting  ›  Ready in:2hr18min 

    1. In a frying pan over a medium heat, melt the butter then add the mustard powder, onion and garlic. Cook and stir for 5 minutes until soft. Add the chicken livers and cook until browned, but still pink in the centre. Add the brandy, lemon juice, cream and parsley and season well. Remove from the heat and blend until smooth in a food processor.
    2. Spoon into 6 ramekin dishes and smooth the top. Chill in the fridge for 2 hours until set.
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    Reviews in English (1)


    Very easy to make, perfect spreading consistency, and mild in flavor. A winner in this house!  -  01 Mar 2015

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